Singing the Blues for Blues Fest

Historic Inns of RocklandBlog

Blueberry Crumb Cake

Just as the North American Blues Festival celebrated in Rockland comes at this time each year, along comes the annual Maine blueberry crop too.  Throughout Maine wild blueberries will soon begin to come in and with them come the most delicious treats you can imagine!  The three Historic Inns of Rockland are pulling out the blueberry recipes getting ready for a bumper crop this year.  The best way to try these Maine blueberry recipes is at the breakfast table of one of the three Historic Inns of Rockland.  Yet, if that’s not possible, try the next best thing!  Enjoy one of these recipes in your own home compliments of Historic Inns of Rockland!

It simply wouldn’t be Historic Inns of Rockland or August in Maine if we didn’t bring you a recipe for Blueberry Pie, straight from the Pie Moms of Berry Manor Inn.  Then, keep reading for more recipes for Blueberry Crepes, Blueberry Crumb Cake and Blueberry Muffins. From pies to muffins to coffee cake, look at all the ways Historic Inns of Rockland innkeepers have brought you blueberry goodness, just as the Blues are about to start ringing during the Blues Fest in Rockland!

Blueberry Pie

Berry Manor Inn Pie Mom’s Blueberry Pie (Pie Mom, Ally’s version)

For Pie Crust

1 ½ cups flour
½ cup Crisco shortening (8 Tbsp)
5-7 Tbsp cold water

In a medium sized bowl, work flour and shortening together into pea-sized balls.  Make a depression in the center of the flour mixture and add cold water one teaspoon at a time up to five.  Mix and continue to add tablespoons of cold water until the dough forms an adhesive ball.  Cover the ball with damp paper towel and prepare the pie filling.

For the Pie

4 cups Maine blueberries, fresh or frozen
1 Tbsp. lemon juice
¾ cup sugar
2 Tbsp flour
2 Tbsp. tapioca

Preheat oven to 400°. When ready to assemble the pie, divide the crust into two even sized balls and roll out on a well-floured board.  Add the blueberry pie filling and cover with the cop crust, rolling the edges of the bottom crust over the top crust for a tight seal.  Pinch the two crusts together around the circumference of the pie. Add four slits for vent holes or draw a season-specific decoration like a maple leaf, holly leaf, etc. in the center of the pie with an few additional vent slits.  Bake 40 minutes or until the crust is golden.


SWEET LEMON CRÊPES WITH BLUEBERRY COMPOTE From The Granite Inn

Crêpes

2 eggs
¼ tsp. cinnamon
1 ½ cup milk
1 cup flour
1 tbsp. sugar
2 tbsp. butter, melted
1 tsp. vanilla
butter for sautéing the crepes

Combine the crêpe ingredients in a blender until smooth. Let the batter stand for as long as possible for the air bubbles to rise to the top. Cook in a hot 7″ crêpe pan. Start each crêpe with a little butter even if the pan is “no-stick” since the butter is what browns the crêpe. Add just enough batter to coat the bottom. Place the cooked crêpes “face-down” on a flat surface. The above recipe makes about 9 – 10 7″ crêpes.

Filling

2 8-oz. bars cream cheese, softened
1/2 cup powdered sugar
1 egg
zest of 1 lemon and juice of 2 lemons

Mix the filling ingredients in a food processor until smooth. After the crêpes cool, place about 2 – 3 tbsp. filling in the center of each and roll up. At this point, the crêpes can be lined up, seam-side down, in a greased baking dish and refrigerated, covered with foil. (This recipe makes enough filling for at least 12 crêpes.)

Topping

1 pint Maine wild blueberries
zest of 1 lemon
¼ cup water
¼ cup butter (optional)
½ cup sugar
corn starch and water for thickening
¼ tsp. cinnamon

Boil all the ingredients except the corn starch until they form a syrup. Thicken with equal parts corn starch mixed with cold water.

To Serve

Preheat oven to 350°. Bake the crêpes, covered, for 20 minutes, then uncover and bake for an additional 10 minutes. Serve with the blueberry compote on top. Makes 8 – 10 servings.

Note: If the crêpes have been chilled seam-side down, you can turn them over before baking and they should stay closed.

Want to learn about the most delicious Blueberry Crumb Cake you can imagine created by LimeRock Inn?  Click here for the perfect recipe from LimeRock Inn for your next Blueberry Coffee Cake!  And then keep reading for another recipe for the perfect Blueberry Muffins from Granite Inn.

Plan your next visit to one of the three Historic Inns of Rockland – Granite Inn, LimeRock Inn or Berry Manor Inn – in August and you just might be treated to one of these recipes.  If you can’t make it in August, consult their handy Availability Calendar to plan your next getaway.  And remember, Maine lobsters are still in abundance even after the summer months wane!